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Wave The Flag Cupcakes

Just in time to celebrate Independence Day are these blue, white and red treats!

Wave The Flag Cupcakes
Print Recipe
Wave The Flag Cupcakes
Print Recipe
Ingredients
Servings:
Instructions
Making the cookies
  1. Preheat oven to 350°F
  2. In a large mixing bowl, beat cake mix with applesauce, egg whites and 1-¼ cups water for 30 seconds on low speed, then 2 minutes on medium speed
  3. Spoon batter into 24 (2½-inch) aluminum or paper lined muffin cups
  4. Evenly divide 1 cup of blueberries onto tops of batter - Do Not Stir
  5. Bake cupcakes following package directions
  6. Remove to a wire rack and cool completely
Topping
  1. In a small bowl, beat cream cheese, confectioners’ sugar and vanilla until smooth
  2. Spoon onto cooled cupcakes
  3. Spread to the edges
  4. Unroll fruit snack and, with a sharp knife, cut into strips 1⁄8-inch wide by 2-inch long.
  5. On half of each cupcake, arrange strips, trimming each to fit
  6. Arrange remaining 2 cups blueberries on the frosting on other halves of the cupcakes, about 10 blueberries per cupcake
Recipe Notes

Recipe Courtesy of the US Highbush Blueberry Council - www.blueberrycouncil.org